The key to these Grain-Free Breakfast Nachos is to use a mandoline to uniformly and thinly slice the sweet potatoes. And make sure the potatoes are spread out over the baking sheet without any overlapping.
Grain-Free Breakfast Nachos (Serves 2–3)
- 2–3 medium sweet potatoes, sliced ⅛” thin using a mandoline
- 2 Tbsp avocado oil
- 1 tsp salt
- 3 eggs
- 1 cup black beans
- 1 avocado, sliced
- ⅓ cup cilantro, chopped
- 1 jalapeño, sliced into rounds
- 2 scallions, thinly sliced
- ⅓ cup salsa, fermented if possible
Preheat oven to 425℉. Place sweet potato slices in a large mixing bowl and toss to coat with avocado oil and salt.
Spread sweet potato slices on 1–2 rimmed baking sheets, making sure that none of the slices are overlapping. Bake for 10–15 minutes, flipping once halfway through.
Meanwhile, cook the eggs sunny-side up or as desired. When the sweet potatoes are finished, remove from oven and pile onto one baking sheet. Cover with black beans and avocado slices. Carefully slide each of the eggs on top. Garnish with cilantro, jalapeño, scallions, and your favorite salsa. Enjoy!